It is important that the program to which you apply has a strong approval rating from graduates who have completed it. Such testimonials let you know that there is actual value to the program and it will provide you with the knowledge you need to launch a successful career.
Says 2007 graduate Shauna Knight of Centennial College's Food and Nutrition Management, "This program provided me with a solid foundation for my career. The balance of theory and practical knowledge kept me focused and prepared me for my role in the industry. The professors are knowledgeable, supportive and enthusiastic. My experience at Centennial College has allowed me to flourish and grow professionally and has given me the opportunity to help others."
This testimonial is solid proof of the worth students place on this offering, which prepares them for roles as food and nutrition managers, food service coordinators, dietary managers, quality control technicians and diet technicians through knowledge of food service and nutrition knowledge combined with business and human relations skills. However, let's take a closer look at the courses offered within the program to get a better idea of its structure and specific benefits.
Kitchen Production: A laboratory setting serves as the environment for this course that teaches students kitchen production skills; knowledge of dining room service and guest service functions; knowledge of meeting production goals; and the safe and efficient use of kitchen equipment.
Mathematics for Food Service Management and Food Services Accounting: In order to take the accounting course, students first attend the math class, which reviews mathematical concepts used in food service management and nutrition. Meanwhile, the accounting course provides students with information and practical exercises in basic accounting procedures, records and reporting methods used in the food service industry.
Medical Nutrition Therapy and Health Care Menu Planning: Again, these two course go hand-in-hand. Students first look at what role food and nutrition management plays in various diseases and life cycle stages, using modifications of normal eating patterns with practice based evidence in nutrition. The menu planning course, meanwhile, deals with the basic management tool used in controlling food cost in food service operations.
The training is complemented through a final seven weeks of field placement. The goal of this aspect of the program is to offer students work experience that will help them to solidify managerial skills required to fulfill an entry-level position in the health care, food/nutrition industry upon graduation.
With its partial food service program focus, this offering is well established and the longest running program of its sort in the Greater Toronto Area. The Canadian Society of Nutrition Management (CSNM) accredits the offering and graduates are eligible for membership in the CSNM and the Ontario Society of Nutrition Management. CSNM membership is a requirement of the Ontario's Ministry of Health and Long-Term Care to work in a long-term care facility and many acute care facilities.
Says 2007 graduate Shauna Knight of Centennial College's Food and Nutrition Management, "This program provided me with a solid foundation for my career. The balance of theory and practical knowledge kept me focused and prepared me for my role in the industry. The professors are knowledgeable, supportive and enthusiastic. My experience at Centennial College has allowed me to flourish and grow professionally and has given me the opportunity to help others."
This testimonial is solid proof of the worth students place on this offering, which prepares them for roles as food and nutrition managers, food service coordinators, dietary managers, quality control technicians and diet technicians through knowledge of food service and nutrition knowledge combined with business and human relations skills. However, let's take a closer look at the courses offered within the program to get a better idea of its structure and specific benefits.
Kitchen Production: A laboratory setting serves as the environment for this course that teaches students kitchen production skills; knowledge of dining room service and guest service functions; knowledge of meeting production goals; and the safe and efficient use of kitchen equipment.
Mathematics for Food Service Management and Food Services Accounting: In order to take the accounting course, students first attend the math class, which reviews mathematical concepts used in food service management and nutrition. Meanwhile, the accounting course provides students with information and practical exercises in basic accounting procedures, records and reporting methods used in the food service industry.
Medical Nutrition Therapy and Health Care Menu Planning: Again, these two course go hand-in-hand. Students first look at what role food and nutrition management plays in various diseases and life cycle stages, using modifications of normal eating patterns with practice based evidence in nutrition. The menu planning course, meanwhile, deals with the basic management tool used in controlling food cost in food service operations.
The training is complemented through a final seven weeks of field placement. The goal of this aspect of the program is to offer students work experience that will help them to solidify managerial skills required to fulfill an entry-level position in the health care, food/nutrition industry upon graduation.
With its partial food service program focus, this offering is well established and the longest running program of its sort in the Greater Toronto Area. The Canadian Society of Nutrition Management (CSNM) accredits the offering and graduates are eligible for membership in the CSNM and the Ontario Society of Nutrition Management. CSNM membership is a requirement of the Ontario's Ministry of Health and Long-Term Care to work in a long-term care facility and many acute care facilities.
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